This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Preparation

1. Preheat oven to 350 F. Put a steamer basket into a pot with water in the bottom. Once the water is boiling, add the chard stems and steam for four minutes. Add chopped chard leaves and steam an additional four minutes. Remove pot from heat. Lay chard out on a kitchen towel to absorb excess moisture.
2. In a large bowl beat eggs together. Then add creme fraiche, and melted butter and combine. Mix in flour, salt, pepper, and Parmesan cheese.
3. Fold in chard and brie. Spray a 12-count muffin tin with olive oil. Divide dough among cups. Bake for 15 minutes.